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A comparison of boars, gilts and castrates for bacon manufacture 1. On farm performance, carcass and meat quality characteristics and weight loss in the preparation of sides for curing

Published online by Cambridge University Press:  02 September 2010

M. Ellis ,
W. C. Smith ,
J. B. K. Clark  and
N. Innes
M. Ellis
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
W. C. Smith
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
J. B. K. Clark
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
N. Innes
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
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Abstract

A total of 182 pigs from one farm and comprising 65 boars (B), 65 gilts (G) and 52 castrates (C) from 48 litters, were reared from birth to 89 kg live weight. Sex of pig did not influence age at slaughter but B compared with G and C had lower killing-out proportions (0·748 v. 0·756 v. 0·753) and reduced backfat measurements. Skin damage in transit to slaughter and/or in lairage was more prevalent in B compared with C, with G being intermediate. Muscle pH measurements were not influenced by sex except ultimate pH of the m. semispinalis capitis, where B compared with G and C had a higher incidence of values above 6·1 (0·246 v. 0·060 v. 0·120). Carcasses of B had proportionately more shoulder (0·04 unit) and more leg (0·011 unit), at the expense of middle, than those of C with G being intermediate. Weight losses in the preparation of de-boned sides for curing were higher in carcasses of B compared with G and C.

Type
Research Article
Information
Animal Production , Volume 37 , Issue 1 , August 1983 , pp. 1 - 9
Copyright
Copyright © British Society of Animal Science 1983

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